Paula Deen Squash Casserole

Paula Deen Squash Casserole is made with yellow squash, Vidalia onion, Parmesan cheese, cheddar cheese, sour cream, and buttery crackers. This delicious Squash casserole recipe creates a hearty dinner that takes about 35 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 1 tablespoon vegetable oil
• 6 medium yellow squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 sleeve of buttery crackers, crushed (medium to fine)

How To Make Paula Deen Squash Casserole:

1. Preheat the oven: Preheat your oven to 350°F and grease a 2-quart casserole dish.
2. Sauté vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the sliced squash, onion, and butter, and sauté until the vegetables are soft.
3. Mix ingredients: Transfer the sautéed vegetables to a large bowl. Stir in the grated Parmesan cheese, shredded cheddar cheese, and sour cream. Add salt and pepper to taste.
4. Assemble casserole: Place the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the crushed crackers evenly over the top.
5. Bake: Bake for 20 minutes or until the top is golden and bubbly.

Recipe Tips

• Slice evenly: Make sure the squash and onion are thinly sliced and even, so they cook uniformly.
• Don’t overcook the vegetables: Sauté until soft, but avoid overcooking the squash to prevent it from becoming mushy in the casserole.
• Use fresh cheese: Freshly grated Parmesan and cheddar cheese melt better and give more flavor than pre-packaged shredded cheese.
• Crush crackers finely: The buttery crackers should be crushed medium to fine for the perfect crispy topping without being too coarse.

How To Store & Reheat Leftovers

Storing in the Fridge: Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat in the oven at 350°F for about 10-15 minutes until warmed through.

Nutrition Facts

• Calories: 420
• Total Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 950mg
• Total Carbohydrates: 38g
• Sugars: 3g
• Protein: 10g

Try More Paula Deen Recipes:

• Paula Deen Potato Soup
• Paula Deen Ooey Gooey Butter Cake
• Paula Deen Green Bean Casserole
• Paula Deen French Toast Casserole

Paula Deen Squash Casserole

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 35 minutesServings:6 servingsCalories:420 kcal Best Season:Available

Description

Paula Deen Squash Casserole is made with yellow squash, Vidalia onion, Parmesan cheese, cheddar cheese, sour cream, and buttery crackers. This delicious Squash casserole recipe creates a hearty dinner that takes about 35 minutes to prepare and can serve up to 6 people.

Ingredients

• 1 tablespoon vegetable oil
• 6 medium yellow squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 sleeve of buttery crackers, crushed (medium to fine)

Instructions

1. Preheat the oven: Preheat your oven to 350°F and grease a 2-quart casserole dish.
2. Sauté vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the sliced squash, onion, and butter, and sauté until the vegetables are soft.
3. Mix ingredients: Transfer the sautéed vegetables to a large bowl. Stir in the grated Parmesan cheese, shredded cheddar cheese, and sour cream. Add salt and pepper to taste.
4. Assemble casserole: Place the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the crushed crackers evenly over the top.
5. Bake: Bake for 20 minutes or until the top is golden and bubbly.

Notes

u003cliu003eu003cstrongu003eSlice evenlyu003c/strongu003e: Make sure the squash and onion are thinly sliced and even, so they cook uniformly.u003c/liu003eu003cliu003eu003cstrongu003eDon’t overcook the vegetablesu003c/strongu003e: Sauté until soft, but avoid overcooking the squash to prevent it from becoming mushy in the casserole.u003c/liu003eu003cliu003eu003cstrongu003eUse fresh cheeseu003c/strongu003e: Freshly grated Parmesan and cheddar cheese melt better and give more flavor than pre-packaged shredded cheese.u003c/liu003eu003cliu003eu003cstrongu003eCrush crackers finelyu003c/strongu003e: The buttery crackers should be crushed medium to fine for the perfect crispy topping without being too coarse.u003c/liu003e

Keywords:Paula Deen Squash Casserole